Arctic Char (Salvelinus alpinus)

 Arctic char is a member of the trout and salmon family, and it physically resembles the salmon. Its silvery skin is dappled with pink along the lateral line, and the fish sports green and blue coloration on its back and upper sides. Arctic char is also anadromous like salmon, migrating from northern lakes to saltwater to spawn. But, instead of dying afterward like its salmon cousin, the char can live for 25 years. The Inuit of Canada have enjoyed char for hundreds of years; they freeze the fish and eat them like Popsicles. Wild-harvested char come from remote, icy waters of Europe, Asia and North America. 

What does Arctic Char taste like?

 Arctic Char have a rich taste with a flavor profile somewhere between trout and salmon with a fat content close to that of sockeye salmon. The flesh ranges in color from light pink to deep red with moderately firm but fine flakes. The skin is thin and delicate, is easy to crisp-up and is edible. 

How do you use Arctic Char?

  Arctic char’s flavor appeals to people who enjoy trout but find salmon too strongly flavored. In general, cook char as you would trout. Fillets and steaks can be broiled or cooked on the grill, while whole fish can be baked or poached. The skin becomes thick and leathery after cooking, so it’s best to remove it before serving. The oil content makes char also a good candidate for smoking — use either the hot or cold method.